Courgette and chocolate shortcake
(at time of publication)
- Shortcake base
- 1 ½ cups flour
- ½ cup soft brown sugarlight brown cane sugarX
- 1 teaspoon baking powder
- 125g reduced-fat spread, melted
- 400g can light sweetened condensed milk
- 3 eggs
- 1 lemon, zest
- 2 tablespoons flour
- 1 ½ cups grated courgetteszucchini, summer squashX
- ¼ cup dark chocolate chips
- ¼ cup desiccated coconut
1 Preheat oven to 180ºC. Lightly grease a rectangular tin and line base with non-stick baking paper. Place shortcake base dry ingredients in a large bowl. Add melted spread and mix well. Press into base of tin. Bake for 10 minutes.
2 Meanwhile, place condensed milk and eggs in a large bowl and beat well. Add lemon zest, flour, courgettes and chocolate.
3 Pour over cooked base. Sprinkle over coconut. Bake for 25-30 minutes or until topping is set. Cool completely before cutting in squares.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 1g
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